Mini Cheesecakes Delight!
Mini Cheesecakes
Introduction
Mini cheesecakes are the perfect dessert for any occasion! These delightful, bite-sized treats combine the creamy goodness of traditional cheesecake with a fun miniature size, making them easy to serve and even easier to eat. Whether you are hosting a party, celebrating a special event, or simply indulging yourself, mini cheesecakes are a delightful choice that everyone will love.
Why Make This Recipe
Making mini cheesecakes is a great idea for several reasons. They are charming and visually appealing, perfect for impressing guests. The bite-sized portions allow everyone to enjoy a little taste without committing to a full slice of cake. They are also versatile, so you can add your favorite toppings like fresh fruit, chocolate, or caramel. Plus, this recipe is relatively simple and requires common ingredients, making it accessible for bakers of all skill levels.
How to Make Mini Cheesecakes
Creating these mini cheesecakes is a straightforward process that involves making a buttery base, a rich filling, and delicious toppings. Here’s how you can make them.
Ingredients
- 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares) (Note 1 for other biscuits)
- 60g / 4 tbsp unsalted butter (melted)
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
- 375g / 12 oz cream cheese (block, at room temperature; Note 2)
- 1 1/2 tbsp plain/all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream (room temperature or plain yogurt)
- 1/2 cup caster sugar (superfine sugar)
- 1 1/2 tsp lemon zest (from 1 lemon)
- Pinch of salt
- 2 large eggs (must be at room temperature; Note 3)
- 1 1/2 cups thickened/heavy cream
- 1/2 tsp vanilla extract
- 15g / 2 tbsp icing sugar/powdered sugar (sifted or 1 tbsp caster sugar)
- Small strawberries, blueberries, and raspberries
- 12 small sprigs of mint
- Icing sugar/powdered sugar (for dusting)
Directions
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Preheat oven: Set your oven to 160°C / 325°F (140°C fan). Line a 12-hole standard muffin tin with paper muffin liners.
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Base:
- Blitz: Break up the biscuits and blitz them in a food processor until they turn into fine crumbs (about 10 seconds). Add melted butter, caster sugar, optional cinnamon, and salt. Blitz again until combined; the texture should resemble wet sand.
- Press: Divide the mixture among the muffin tin holes and press down evenly to flatten.
- Bake: Bake for 7 minutes, then let them cool for 5 minutes.
-
Filling:
- Mix: Beat the cream cheese with an electric mixer until smooth (around 10 seconds). Add the flour, vanilla, sour cream, sugar, and lemon zest, mixing until combined. Add the eggs one at a time, just until incorporated. The texture should be like thick pancake batter.
- Bake Filling: Divide the filling among the muffin holes, filling them within 3mm of the rim. Bake for 20 minutes.
- Chill: Let the cheesecakes cool in the muffin tin for 1 hour, then refrigerate for at least 6 hours or overnight.
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Decorate and Serve:
- De-chill: If desired, take the cheesecakes out of the fridge 30 minutes before serving for better flavor.
- Chantilly Cream: Beat heavy cream and icing sugar until thick enough for piping.
- Decorate: Pipe or dollop cream on top, add berries, and dust with icing sugar.
How to Serve Mini Cheesecakes
Serve your mini cheesecakes chilled or at room temperature. They look lovely on a dessert platter. You can add a sprig of mint on top for a refreshing touch.
How to Store Mini Cheesecakes
Store any leftovers in the refrigerator for up to three days. Ensure they are in an airtight container or covered with plastic wrap to maintain freshness.
Tips to Make Mini Cheesecakes
- Ensure all ingredients are at room temperature for a smoother filling.
- Don’t skip cooling and chilling; these steps help set the texture perfectly.
- For a different flavor, try adding melted chocolate to the filling or a swirl of fruit puree.
Variation
You can customize your mini cheesecakes by changing the base—try using Oreos or gluten-free cookies. Adding different flavors like matcha or pumpkin spice can also give a seasonal twist.
FAQs
1. Can I make these mini cheesecakes ahead of time?
Yes, they can be made a day in advance. Just store them in the refrigerator until you are ready to serve.
2. Can I freeze mini cheesecakes?
Yes, mini cheesecakes can be frozen. Wrap them tightly and store in an airtight container. Thaw them in the fridge before serving.
3. What should I do if my mini cheesecakes are cracked?
If your cheesecakes crack, don’t worry! You can cover them with whipped cream and berries to hide the cracks and add more flavor.
Enjoy making your delicious mini cheesecakes!
Mini Cheesecakes
Ingredients
For the Base
- 150 g 150g / 5 oz digestive biscuits or Graham Crackers Can use 10 pieces or 20 squares; refer to Note 1 for other biscuits.
- 60 g 60g / 4 tbsp unsalted butter Melted.
- 1 tbsp 1 tbsp caster sugar Superfine sugar.
- 1/8 tsp 1/8 tsp cinnamon powder Optional.
- 1 pinch Pinch of salt
For the Filling
- 375 g 375g / 12 oz cream cheese Block, at room temperature; refer to Note 2.
- 1.5 tbsp 1 1/2 tbsp plain/all-purpose flour
- 1 tsp 1 tsp vanilla extract
- 120 ml 1/2 cup sour cream Room temperature or plain yogurt.
- 100 g 1/2 cup caster sugar Superfine sugar.
- 1.5 tsp 1 1/2 tsp lemon zest From 1 lemon.
- 1 pinch Pinch of salt
- 2 large 2 large eggs must be at room temperature; refer to Note 3.
For the Cream and Garnish
- 1.5 cups 1 1/2 cups thickened/heavy cream
- 1/2 tsp 1/2 tsp vanilla extract
- 15 g 15g / 2 tbsp icing sugar Sifted or 1 tbsp caster sugar.
- Small Small strawberries, blueberries, and raspberries For garnishing.
- 12 small sprigs 12 small sprigs of mint For garnish.
- Icing sugar for dusting
Instructions
Preparation
- Preheat oven to 160°C / 325°F (140°C fan). Line a 12-hole standard muffin tin with paper muffin liners.
Base
- Break up the biscuits and blitz them in a food processor until fine crumbs (about 10 seconds).
- Add melted butter, caster sugar, optional cinnamon, and salt. Blitz again until combined; texture should resemble wet sand.
- Divide the mixture among the muffin tin holes and press down evenly to flatten.
- Bake for 7 minutes, then let them cool for 5 minutes.
Filling
- Beat the cream cheese with an electric mixer until smooth (around 10 seconds).
- Add the flour, vanilla, sour cream, sugar, and lemon zest, mixing until combined.
- Add eggs one at a time, just until incorporated. The texture should be like thick pancake batter.
- Divide the filling among the muffin holes, filling them within 3mm of the rim. Bake for 20 minutes.
- Let the cheesecakes cool in the muffin tin for 1 hour, then refrigerate for at least 6 hours or overnight.
Decorate and Serve
- If desired, take the cheesecakes out of the fridge 30 minutes before serving for better flavor.
- Beat heavy cream and icing sugar until thick enough for piping.
- Pipe or dollop cream on top, add berries, and dust with icing sugar.
